Baked Sweet Potato with Cheesy Veggie Chili

It's fall and that means we can all eat giant bowls of chili! These sweet potatoes are topped with plant-based chili and cheese for the perfect dinner.

Calories 580 kcal
Author foodnessgracious


  • 4 medium size sweet potatoes
  • 2 tbsp olive oil
  • salt and pepper
  • 3 cups diced eggplant
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1 tsp black pepper
  • 1 tsp kosher salt
  • 1 14oz pack Lightlife Gimme Lean Veggie Sausage
  • 1 15oz can pinto beans
  • 1 15oz can crushed tomatoes
  • 1 cup frozen green peas
  • 1/4 cup chopped parsley
  • 4 slices of Chao Original Cheese
  • 1 cup chopped green onions


  1. Preheat the oven to 350 degrees.

  2. Rub the sweet potatoes with olive oil and season with salt and pepper.

  3. Wrap each potato loosely in foil and bake in the oven for 90 minutes.

  4. While the potatoes are baking make the chili.

  5. In a large pan heat the 3 tbsp. of olive oil and add the diced eggplant and spices.

  6. Stir for 5 minutes until the eggplant has started to soften.

  7. Add the Gimme Lean Sausage and break it down into chunks with a wooden spoon in the pan.

  8. Add the beans, tomato and peas. Stir to combine.

  9. Simmer uncovered on low for about 40 minutes stirring every so often.

  10. Once the potatoes are done, slice them in half long ways but not all the way through and open them up.

  11. Lay a slice of cheese in the middle of each potato and then top with a big scoop of chili.

  12. Garnish with fresh chopped parsley and green onions. Serve at once.

Nutrition Facts
Baked Sweet Potato with Cheesy Veggie Chili
Amount Per Serving (8 oz)
Calories 580 Calories from Fat 513
% Daily Value*
Fat 57g88%
Saturated Fat 7g44%
Sodium 2361mg103%
Potassium 651mg19%
Carbohydrates 18g6%
Fiber 9g38%
Sugar 9g10%
Protein 3g6%
Vitamin A 1590IU32%
Vitamin C 5.4mg7%
Calcium 41mg4%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.